Check out our selection of vegan dairy starter cultures and tools for home fermentation. Vegan cheese, vegan yoghurt, vegan kefir and more.
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This is a small versatile 250 g cheese mould for soft cheeses. It's intended for cheeses that do not get pressed, such as soft goat cheeses, camembert style white mold cheeses, soft blue mold cheeses, soft red smear cheeses and soft vegan cheeses. -
You use this cheese mat for ripening your cheeses. The open structure ensures your cheeses get fresh air from all sides and doesn't stick. Suitable for both hard, soft and vegan cheeses. -
Vegan white cheese mold - Penicillium camemberti - white mold characteristic of cheeses such as camembert and brie. This mold can be used for both cheeses made from milk and vegan cheeses. -
Calcium chloride restores the calcium balance of milk. Without calcium chloride, you cannot make cheese from pasteurised milk. -
Acidity plays an important role in many forms of fermentation. The lower the pH, the more acidic your product. The more acidic your product, the safer your product. However, pH it is difficult to taste, see or smell precisely. That is why pH strips exist. These strips in the perfect 0.0-7.0 range for all your fermentation projects. -
Five pieces of cotton unbleached cheese cloth for cheese making. Can be universally used as cheese cloth, filter cloth, cover cloth for kombucha jars, or hop bag. -
Vegan blue cheese mold - Penicillium roqueforti typical of blue mold cheeses such as roquefort and gorgonzola. This mold can be used for both cheeses made from milk and vegan cheeses. -
Transglutaminase is a naturally occurring enzyme. It is used to bind animal and plantproteins, improve food texture or create new products. The animal- and plantprotein binding qualities of transglutaminase give amazing culinary possibilities that cooks are just beginning to understand. It can be used in vegan products. -
White or grey mold that is often used as a supporting, but important, mold in both white mold cheeses and smear ripened cheeses. This mold can be used for both cheeses made from milk and vegan cheeses. -
No cheese without rennet. Rennet is a binding agent that causes milk to curdle. This rennet is made from plants. -
Make your own vegan cheese with one of our three real, but vegan cheese starters. Starter I contains Lactobacillus helveticus and Lactobacillus rhamnosus. The first is a well-known cheese bacterium that is often found in particularly Alpine cheeses, such as Comté, Gruyère, Emmenthal, fontina, Asiago and taleggio. Lactobacillus rhamnosus is also a well-known dairy and cheese bacteria known for its probiotic properties. - Sale!
Make your own vegan soy yogurt at home with this freeze-dried yogurt starter. With the last tablespoon of your soy yogurt you can make new yogurt up to five times! -
Make vegan cheese with our real, but vegan, cheese starters. This starter acidifies and accompanies fermentation without adding flavors foreign to the vegetable substrate. So it's a very pure and clean starter. -
This is a versatile 550 gram multifunctional cheese mould that can be used for both soft and pressed cheeses. -
Make vegan cheese with our real, but vegan, cheese starters. Use this vegan Leuconostocs mesenteroides starter culture for an extra 'cheesy' flavor in your vegan cheese. -
Vegan gas-forming bacterium. Produces a large amount of CO2 and is therefore responsible for large holes, but also for a nutty taste such as in Emmenthaler cheeses. This bacterium can be used for both cheeses made from milk and vegan cheeses. - Sale!
Make your own vegan milkkefir at home with this freeze-dried kefir starter. With the last tablespoon of your kefir, you can make new kefir up to five times! - Out of stock
Vegan red smear bacterium (Brevibacterium linens) characteristic of smear ripened cheeses such as muenster and epoisses. This bacterium can be used for both cheeses made from milk and vegan cheeses. - Sale!
Make vegan cheese with our real, but vegan, cheese starters. This starter contains a strong protective bacterium, a gas-forming proprion bacteria, which helps the formation of beautiful 'eyes' in your cheese. Best nefore: 5-11-2002 -
Citric acid has many applications. It is widely used in the cheese production, among other things to easily make mozzarella yourself and in the preparation of vegan cheeses. -
This is a versatile 1kg hard cheese mould It designed for pressing all sorts of hard cheeses such as Gouda, Parmigiano, Grana Padano, Pecorino, Cheddar, Gruyere, or Emmental. -
New!Ash is carbon, made from charred vegetable matter used for protection of cheese. Often used in goat cheeses. Can also be used for vegan cheese. -
New!With this unique yoghurt maker with adjustable temperature you can create your own traditional yoghurt (both natural and Greek style), vegan yoghurt (made of soy milk, for example), cottage cheese, and kefir - and all of that at home! It is equipped with a timer that allows you to program your work time, ánd a thermostat that allows you to precisely set the temperature of the yogurt, kefir or cheese ripening. Versatile quality product. -
New!During this English subtitled workshop you will learn the theory and practice of making vegan cheeses at home, with a focus on vegan camembert and vegan blue cheese . Foodwriter 'Meneer Wateetons', author of several books on fermentation and alternative food preparation techniques, will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions.
